The addresses in Campania where to eat the best buffalo mozzarella, from Caserta to Salerno and the advice to recognize it and to buy and taste it, all in the post.
La mozzarella di bufala campana is a genuine product of excellent quality, which you must try at least once in your life. To get the best, make sure that the certifications are DOP. The taste is unmistakable: not elastic at all, but soft, fluffy. When cutting, you should be able to see the milk coming out of the mozzarella.
Prefer large formats to be sure that they have been worked by hand. The serum in which it is stored must be clear, if the color does not inspire confidence, it means that it is not very fresh. To preserve it, it is good to eat it the same day it is purchased, otherwise leave it in a bowl but always in its serum at room temperature. After 48 hours it must be placed in the fridge, without removing it from the serum. When you want to eat it, wait 30 minutes and it is ready to be delighted.
Obviously the where to buy it is essential, therefore knowing the Italian territory where buffaloes are raised is a priority. The Caserta and Salerno are the areas, especially Battipaglia and Paestum. Milk changes according to the territory, as does the processing. That of Caserta uses brine, so it is very tasty; that of Paestum has no salt, so you can perceive every characteristic of the milk, even the small "defects" of the buffalo, which can give it a wild taste of purity.
- La Reale Dairy in via Case Sparse in Falciano Del Massico, Caserta
Bartolomeo Di Benedetto carries on the family tradition. A recommended product: the braid that will give you unique emotions!
- Vannulo dairy in via G. Galilei. Contrada Vannulo, in Capaccio Scalo, Salerno
It is Antonio Palmieri who gave the new definition of buffalo mozzarella. A man who created a mozzarella empire, attracting thousands of people every month from all over the world. He raises 300 buffaloes and uses new age music to create the right atmosphere while working on his dairy. After visiting Paestum it is mandatory to stop and eat mozzarella with him!
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- Dairy La Marchesa in via Appia Teverola, in Caserta
The Cirillo family has been running the agricultural cooperative since 1981. They are defined among the pioneers of the Campania buffalo production in Italy. It distributes its products both nationally and internationally, including the United States, Japan and the United Arab Emirates. The PDO buffalo mozzarella is obviously the primary product.
- Mandara Dairy at kilometer 500 of Via Domiziana, in Mondragone, Caserta
A company opened after World War II by Francesco Mandara, who in a few years managed to make it an empire of excellence, which today exports products all over the world, including China, Russia and Australia. Specialized in the production of products related to buffalo mozzarella. Ricotta is very good!
- Dairy of the Roses, in corso Italia 23, in Cardito, Naples
Surely among the best places to buy buffalo mozzarella in Naples. It was founded by Salvatore Corso in 1975. Today the whole family carries on the company and the reviews are excellent! Impossible to resist the temptation to taste its delicacies!
Bon appetit!
